Scalloped Sweet Potatoes Recipe

Name: Scalloped Sweet Potatoes
Prep time: 15 min
Cook time: 1 h 15 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 1 can (284mL) CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup; 1/2 cup (125 mL) low fat (1%) milk; 3/4 cup (185 mL) shredded part skim mozzarella cheese; 1 large onion, thinly sliced; 1 tbsp (15 mL) chopped, fresh oregano leaves; 2 cloves garlic, minced; 1/8 tsp (1 mL) ground black pepper; 3 cups (750 mL) peeled white potatoes, halved, very thinly sliced; 3 cups (750 mL) peeled sweet potatoes, halved, cut into 1/4" (0.5 cm) slices; 1/3 cup (80 mL) shredded light Parmesan cheese

Ingredients

1 can (284mL) CAMPBELL’S® Condensed Low Fat Cream of Mushroom Soup
1/2 cup (125 mL) low fat (1%) milk
3/4 cup (185 mL) shredded part skim mozzarella cheese
1 large onion, thinly sliced
1 tbsp (15 mL) chopped, fresh oregano leaves
2 cloves garlic, minced
1/8 tsp (1 mL) ground black pepper
3 cups (750 mL) peeled white potatoes, halved, very thinly sliced
3 cups (750 mL) peeled sweet potatoes, halved, cut into 1/4" (0.5 cm) slices
1/3 cup (80 mL) shredded light Parmesan cheese

PREP TIME 15m	COOK TIME 1h15m	TOTAL TIME 1h30m
YIELD 8 servings

Instructions

Mix soup, milk, mozzarella cheese, onion, oregano, garlic and pepper in shallow 4 qt (4 L) baking dish.
Stir in potatoes and spread evenly.
Sprinkle Parmesan cheese on top.
Bake, uncovered, at 375°F (190°C) until potatoes are tender – about 1 hour 15 minutes. Let stand for 5 minutes before serving.

Dinner Side Dishes